Ingredients:
For cupcakes:
1 1/2 cups shredded carrots, roughly chopped if shreds are long
1 cup (1/4th of box) Reduced Sugar Cake Mix, Classic Yellow
3/4 cup oat or whole wheat flour
3/4 cup canned pure pumpkin
2/3 cup fat-free liquid egg substitute
2/3 cup canned crushed pineapple in juice
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup walnuts
2 tbsp. brown sugar (not packed)
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 tsp. baking powder
For frosting:
4 oz. fat-free cream cheese, softened
1/3 cup plain fat-free yogurt
2/3 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract
Directions:
Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and walnuts. Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 c up water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and walnuts. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 – 25 minutes (until a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you’re ready to serve.
